Dairy-Free Eggnog

Eggnog is a holiday season staple for most people, but for those of us with sensitivities to dairy, it’s not. There are plenty of dairy-free options in most grocery stores, but they are filled with thickeners like carrageenan which have other negative effects on the body. Why do that to yourself when making it it home is so easy and tastes better than anything store-bought?

Please share:

Once November 1st rolls around, it’s officially eggnog season. I know there are these things called “holidays” that we celebrate, but let’s be honest, it’s also a really great excuse to bring back the nog.

This year, our family did something new, naughty, and totally fun. We took a little trip to Whole Foods, browsed the dairy section, picked out a few different varieties of eggnog, and sat ourselves down at the café for a little tasting session. We each had a little serving of all the different flavors and varieties and picked our favorites. We tried almond milk nog, coconut milk nog, and plain old cow’s milk nog (which we went light on that one for our tummies’ sakes). They were all good, but I couldn’t help but miss my old homemade version from years ago.

I made a decision that night that I would recreate my old dairy-filled favorite but with non-dairy ingredients. I wasn’t sure how it would turn out due to the 2 different kinds of cream and tons of white sugar, but much to my surprise, I had the perfect batch of coconut milk eggnog on my very first try.

It’s thick, creamy, and with all the right spices. Honestly, I can’t even tell it’s dairy-free and lacking refined-sugar. It tastes just like my old favorite, but is way less dangerous to my gut. My kids have been asking for it every morning with breakfast, and how can I say no? Well, I guess I could since I want it all for me, but that’s just greedy.

And while it was sitting in the fridge, staring back at me in it’s pretty Weck carafé, I couldn’t help but wonder just how beautifully that thick and creamy eggnog would turn out if I put it in an ice cream maker. Looks like Santa will be getting a list from me after all…

Dairy-Free Eggnog by Our Paleo Life

Dairy-Free Eggnog

Yield: 4 cups
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes

Eggnog is a highly-prized commodity in our home, but the dairy-laden versions leave all of us feeling less than stellar after we splurge on this standard holiday treat. In order to keep our guts and allergies in check, I've created a dairy-free version of our favorite drink. This recipe uses coconut milk instead of almond milk which results in a naturally thick and creamy texture.


  • 2 (13oz) cans Canned Full-Fat Coconut Milk
  • 1/4 tsp Ground Cloves, or 3 Whole Cloves
  • 1/2 tsp Ground Cinnamon
  • 6 Egg Yolks, room temperature
  • 1/4 cup Honey
  • 1/2 cup Maple Syrup
  • 1 1/4 tsp Vanilla Extract
  • Scant 1/4 tsp Ground Nutmeg, fresh is best

Serving Options

  • Honey
  • Maple Sugar
  • Ground Cloves
  • Ground Nutmeg, fresh is best


  1. Combine coconut milk, cloves, and cinnamon in a 2 quart saucepan over a medium-low flame. Slowly bring the mixture to a boil.
  2. While the milk mixture is heating up, in a new bowl, whisk the egg yolks, honey, and maple syrup together until foamy. Set aside.
  3. Remove 1 cup of the hot milk mixture from the saucepan. Very slowly, whisk it into the egg yolks (very slowly, you don't want scrambled eggs). Once fully incorporated, slowly pour the egg yolk mixture into the saucepan, whisking the entire time.
  4. Increase temperature to a medium flame. Continue cooking over medium for about 3-5 minutes, or until slightly thickened. Do not allow the nog to boil.
  5. Remove from heat and let cool for about an hour. Stir in the vanilla and nutmeg. Pour into a glass bottle or carafe (like this one). Refrigerate overnight before serving.
  6. Drink within one week (not that it will last that long).


  1. Pour a small amount of honey on a flat dish, making sure it is spread wide enough to fit the rim of your serving mugs.
  2. Pour a small amount of maple sugar on another flat dish, and make a ring out of it that is the same diameter as your mugs.
  3. Dip just the rim of your mugs in the honey, then dip the honey-coated rims in the maple sugar.
  4. Carefully pour the eggnog into the mugs, making sure not to get any on the rims.
  5. Sprinkle a bit of nutmeg and cloves on top of the eggnog. Serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 392Total Fat: 19gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 277mgSodium: 28mgCarbohydrates: 53gFiber: 1gSugar: 47gProtein: 5g

Nutrition is calculated by a third party and may not be 100% accurate

Please share:

  1. This looks absolutely amazing, thank you for figuring out a Paleo version of my family’s favorite holiday drink. And double kudos for the maple-sugar rim, that’s perfection!

  2. Super easy to make and super tasty. All our family who are not paleo wanted the recipe and kept drinking it down. I will certainly make this throughout the holiday season. YUMMY! Thank you

  3. I love the flavor and creaminess of this egg nog. It’s on the sweet side for me, so I will cut the amount of maple syrup in half next time I make it. Thanks for a great recipe!

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